Page 223 - icripe2020

Journal Online Jaringan Pengajian Seni Bina (JOJAPS)

Piper Kaduk Sheet

Wan Mahirah Binti Wan Ibrahim, Humairah Binti Hamzah & Nor Marlina Binti Othman
Tourism and Hospitality Department, Politeknik Ibrahim Sultan, Johor, Malaysia

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Abstract
Piper sarmentosum (PS) or Kaduk is plant belongs to the family of Piperaceae, has become popular due to its application in medicinal properties throughout
the globe and culinary herbs in Southeast- Asia. The leaves traditionally contain naringenin, a flavanone that considered to have bioactive effects as
antioxidant for human health used to cure many diseases such as fever, asthma, toothaches, headaches and coughs as well as contributes in pharmacological
effects to relieve hypertension, anti-cancer and anti-diabetes. Despite the health benefits, easy to grow and abundance sources, the production of ready to eat
products from PS plants is almost none in the market. Therefore, the objective of this study was undertaken to prepare the functional sheet from Piper leaves
produced under the identical conditions of cooking time, temperature and shape. The main focus on this product development is to make it ready to eat and
multiuse, hence the Piper Kaduk Sheet was made and shaped in a roasted dried sheet in measured sized approximately 8” x 7” which can be easily consumed
for seasoning, soup, rolls and infused for drink.

© 2020 Published by JOJAPS Limited
Key-word: - Piper Sarmentosum, Product Development, Sheet
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1. Introduction

Food innovation is the development and commoditization of new food products, processes, and services. Nowadays the
new product development it's happening rapidly to meet the market demand. Food and beverage companies are looking for
ways to make healthy, nutritious offerings and multi-use products that are not only tempting, accessible, exciting, and unique,
but also sustainable. Previous research shown the product development process has been described as a five to eight-step
process including idea or concept generation and screening, research, development and product testing and marketing launch
activities (Rudder, Ainsworth, & Holgate, 2001: Stewart-Know & Mitchell, 2003). Therefore, sustaining the new product
development using the Kaduk leaf is a main focus of this research. History said preserving food in sealed container was
found in 1809 was using as food supply for the British Army and Royal Navy, since then Multi-purpose food was introduced
in 1940s as remedy for widespread hunger in postwar Europe. Multipurpose food (MPF) a low cost, shelf –stable and
nutrient rich food supplement manufactured to be consumed in case of emergency or disaster (n.d.2017).

Malaysia is a developing country where technology is available throughout the country. Hence, the advance in
understanding the accessibility between nutritional and functional foods that resulted in the new development of food
products. The food product diversity that available in the market nowadays will lead to the to the convenience of obtaining
the food even the sources is in limitation. As knowing the fresh leaves or green vegetables is perishable items that have a due
date to be in the shelves, but the food product research and development somehow neglecting this idea where there have
almost none fresh leaf-based product availability in the market especially in Malaysia. Accordingly, the general focus of this
study is to involve in new product development based on Piper sarmentosum (PS) or kaduk leaf and the objective of this
study are to produce ready to eat and multiuse sheet of kaduk leaf, to obtain the best formulation of producing the sheet and
to study the acceptance towards PS leaf-based product.

205 | INTERNATIONAL CREATIVE AND INNOVATIVE PRODUCTS EXHIBITION 2020 (ICrIPE 2020) – VOL 22